Principal Component of Protein-Dense Catfish-Tempeh Nuggets as a Local Stunting Intervention
Komponen Utama Nugget Tempe Lele Padat Protein sebagai Intervensi Stunting Lokal
DOI:
https://doi.org/10.31849/Keywords:
Nugget Nulte, Catfish, Tempeh, Stunting, Prevention, NutritionAbstract
Stunting remains a persistent nutritional challenge in Indonesia, requiring evidence-based, locally developed food interventions that are both nutritious and appealing to children. This study aimed to develop and assess “Nulte,” a catfish-tempeh nugget formulation, as a sustainable, protein-dense local food innovation to support stunting prevention. Three formulations with varying catfish-to-tempeh ratios (1:1, 2:1, and 1:2) were prepared using standardized community-based procedures. Each product underwent proximate composition testing following AOAC methods, and sensory evaluation using a 5-point hedonic scale by 30 untrained panelists (local mothers and children). Data were analyzed statistically using ANOVA, MANOVA, and Principal Component Analysis (PCA) to identify the optimal formulation. Formula 2 (2:1) achieved the highest protein content (15.33 g/100 g), the best sensory acceptance (overall 4.2 ± 0.4), and provided up to 76.65 % of daily protein needs for children aged 1–3 years, significantly outperforming other formulas in energy and taste (p < 0.05). PCA results indicated that Formula 2 showed the strongest clustering between nutritional quality and sensory preference dimensions.These findings demonstrate that Nulte nuggets effectively combine animal and plant proteins into a child-friendly, nutrient-dense product. Their simple preparation and use of locally available ingredients make them a promising scalable intervention for community-level stunting prevention in Indonesia.
References
Abdel- Mobdy, H. E., Abdel-Aal, H. A., Souzan, S. L., & Nassar, A. G. (2021). Nutritional Value of African Catfish (Clarias gariepinus) Meat. Asian Journal of Applied Chemistry Research, 8(2), 31–39. https://doi.org/10.9734/ajacr/2021/v8i230190
Adi, A. C., Salisa, W., Aulia, N. A. T., Isaura, E. R., Dwirahmadi, F., & Rachmawati, H. (2025). Therapeutic potential effects of catfish and fermented sweet potato chocolate paste on malnutrition in protein-deficient rats. Discover Food, 5(1). https://doi.org/10.1007/s44187-025-00468-6
Arham, Z., Kurniawan, K., Anhusadar, L., & Ismaun, I. (2021). Spectroscopic Analysis of Tempeh Protein Content during the Production Process. International Journal of Transdisciplinary Knowledge, 2(1), 51–62. https://doi.org/10.31332/ijtk.v2i1.17
Astuti, S. J. W., Suindyah Dwiningwarni, S., & Atmojo, S. (2025). Modeling environmental interactions and collaborative interventions for childhood stunting: A case from Indonesia. Dialogues in Health, 6(January), 100206. https://doi.org/10.1016/j.dialog.2025.100206
Bland, J. M., Bett-Garber, K. L., Li, C. H., Brashear, S. S., Lea, J. M., & Bechtel, P. J. (2018). Comparison of sensory and instrumental methods for the analysis of texture of cooked individually quick frozen and fresh-frozen catfish fillets. Food Science & Nutrition, 6(6), 1692–1705. https://doi.org/10.1002/fsn3.737
Dewi, P., Khomsan, A., & Dwiriani, C. M. (2024). the Household Food Security and Stunting of Under-Five Children in Indonesia: a Systematic Review. Media Gizi Indonesia, 19(1), 17–27. https://doi.org/10.20473/mgi.v19i1.17-27
Espinosa-Salas, S., & Gonzalez-Arias, M. (2023). Nutrition: Macronutrient Intake, Imbalances, and Interventions. StatPearls Publishing. https://www.ncbi.nlm.nih.gov/books/NBK594226/
FAO & WHO. (2024). Sustainable Diets and Local Food Systems for Better Nutrition. FAO.
Ghosh, D., & Chattopadhyay, P. (2012). Application of principal component analysis (PCA) as a sensory assessment tool for fermented food products. Journal of Food Science and Technology, 49(3), 328–334. https://doi.org/10.1007/s13197-011-0280-9
Hariawan, M. H., Hasanbasri, M., & Arjuna, T. (2024). Stunting and Dietary Diversity in Children 24-59 Months in Indonesia (Analysis of Indonesian Family Life Survey 2014-2015). Amerta Nutrition, 8(3SP), 380–389. https://doi.org/10.20473/amnt.v8i3SP.2024.380-389
Hati, E. P., Rum, F. F., & Febriant, N. (2025). Potential of Local Functional Foods for Food Security in Indonesia : A Narrative Review. Journal of FoodSecure Indonesia, 1(1), 50–65.
Hooper, L., Martin, N., Jimoh, O. F., Kirk, C., Foster, E., & Abdelhamid, A. S. (2020). Reduction in saturated fat intake for cardiovascular disease. The Cochrane Database of Systematic Reviews, 5(5), CD011737. https://doi.org/10.1002/14651858.CD011737.pub2
Idam, O. A., & Degais, A. I. (2025). Effect of Water Quality Parameters on Nutritive Value of Catfish, Khartoum State, Sudan. International Journal of Multidisciplinary Research and Growth Evaluation., 6(2), 666–672. https://doi.org/10.54660/.ijmrge.2025.6.2.666-672
Indriyani, R., Novika, Y., Lupiana, M., & Wahyuni, E. S. (2023). Study of Tortilla Chips Snack from Corn Flour and Tempeh Formulation for Stunting Prevention. Amerta Nutrition, 7(3), 358–364. https://doi.org/10.20473/amnt.v7i3.2023.358-364
Kementrian Kesehatan RI. (2024). Survei Status Gizi Indonesia 2025. Kementerian Kesehatan RI.
Kustyawati, M. E., Pratama, F., Saputra, D., & Wijaya, A. (2020). Shelf life of tempeh processed with sub-supercritical carbon dioxides. Potravinarstvo Slovak Journal of Food Sciences, 14(June), 351–357. https://doi.org/10.5219/1247
Liu, Z., Wei, S., Xiao, N., Liu, Y., Sun, Q., Zhang, B., Ji, H., Cao, H., & Liu, S. (2024). Insight into the correlation of key taste substances and key volatile substances from shrimp heads at different temperatures. Food Chemistry, 450, 139150. https://doi.org/10.1016/j.foodchem.2024.139150
Messina, M. (2016). Soy and Health Update: Evaluation of the Clinical and Epidemiologic Literature. Nutrients, 8(12). https://doi.org/10.3390/nu8120754
Patmawati, Trilaksani, W., Zahidrudin, W., Fatmaningrum, W., & Nadhiroh, S. R. (2022). Diversification of local products based on Wet Protein Isolate of Catfish (Clarias Sp) as a protein source to prevent stunting. Media Gizi Indonesia, 17(1SP), 6–12. https://doi.org/10.20473/mgi.v17i1SP.6-12
Pingali, P., Boiteau, J., Choudhry, A., & Hall, A. (2023). Making meat and milk from plants: A review of plant-based food for human and planetary health. World Development, 170, 106316. https://doi.org/10.1016/j.worlddev.2023.106316
Prameswari, N. A., Prawesti, M. S., Astuti, S. D., Yapita, J., Helmyati, S., Rosilia, G., Aristyarini, M., Sitorus, N. L., & Pratiwi, D. (2023). Public Search Interest in Stunting Interventions as an Effort to Reduce the Incidence of Stunting in Indonesia during 2018-2022: A Google Trends Analysis. Amerta Nutrition, 7(3SP), 41–49. https://doi.org/10.20473/amnt.v7i3SP.2023.41-49
Purwandari, U., Hidayati, D., Rahman, A., Nurhidayah, E. S., Purwantini, I., Prasetya, E. C., Nurhayati, N., Pujimulyani, D., Jayus, J., Ruriani, E., Suswati, E., Arimurti, S., Suryani, C. L., Kanetro, B., & Setiarto, R. H. B. (2025). Exploring the profile of amino acids and ethnography study in the biodiversity of tempeh as fermented foods of Indonesia. Journal of Ethnic Foods, 12(1). https://doi.org/10.1186/s42779-025-00285-3
Rizzo, G. (2024). Soy-Based Tempeh as a Functional Food: Evidence for Human Health and Future Perspective. Frontiers in Bioscience (Elite Edition), 16(1), 3. https://doi.org/10.31083/j.fbe1601003
Shadyeva, L., Romanova, E., Romanov, V., Spirina, E., Lyubomirova, V., Shlenkina, T., & Fatkudinova, Y. (2019). Forecast of the nutritional value of catfish (Clarias gariepinus) in the spawning period. IOP Conference Series: Earth and Environmental Science, 403(1). https://doi.org/10.1088/1755-1315/403/1/012218
Sihombing, F., Rumaseuw, E. S., & Raniadita, M. A. (2024). Analysis of the Nutritional Content of Catfish Extract as a Reliable Food Ingredient to Improve the Nutrition of Stunted Toddlers. Jurnal Biologi Tropis, 24(3), 216–222. https://doi.org/10.29303/jbt.v24i3.7335
STEINKRAUS, K., HWA, Y. A. P., Buren, J., PROVVIDENTI, M., & HAND, D. (2006). Studies on tempeh – An Indonesian Fermented soybean food. Journal of Food Science, 25, 777–788. https://doi.org/10.1111/j.1365-2621.1960.tb00026.x
Syitra, S. M. L. P., Tiara, A., & Tarigan, A. A. (2025). Effectiveness of Community-Based Nutrition Interventions in Preventing Stunting and Malnutrition in Toddlers: A Literature Review. International Journal Of Health Science, 5(2), 78–88. https://doi.org/10.55606/ijhs.v5i2.5252
Teoh, S. Q., Chin, N. L., Chong, C. W., Ripen, A. M., How, S., & Lim, J. J. L. (2024). A review on health benefits and processing of tempeh with outlines on its functional microbes. Future Foods, 9(March), 100330. https://doi.org/10.1016/j.fufo.2024.100330
Tucker, C. S., & Schrader, K. K. (2020). Off-flavors in pond-grown ictalurid catfish: Causes and management options. Journal of the World Aquaculture Society, 51(1), 7–92. https://doi.org/10.1111/jwas.12672
UNICEF, WHO, & World Bank. (2023). Levels and trends in child malnutrition.
Utami, N. D., & Iwan, S. (2025). Acceptability of Catfish Nugget in Toddler Integrated Health Service Post ( Posyandu ) of Dermo Subdistrict , Mojoroto District , Kediri City. 10(1), 42–46.
Veronica, W., & Siregar, A. (2022). Acceptance of High Protein Nuggets as an Animal Side Dish for Toddlers Wasting. Frime Nutrition Journal, 7(2), 101–106.
Werdiningsih, B., Musviro, Sulistyawati, A., & Ulin Tarisa, A. (2023). Tempeh Nuggets as an Additional Feeding Intervention to Prevent Stunting in Padang Village, Lumajang. Journal of Community Empowerment for Multidisciplinary (JCEMTY), 1(2), 125–132. https://doi.org/10.53713/jcemty.v1i2.110
Wittman, H. (2023). Food sovereignty: An inclusive model for feeding the world and cooling the planet. One Earth, 6(5), 474–478. https://doi.org/10.1016/j.oneear.2023.04.011
Yanti, E. S., Imami, R., & Arica, A. (2024). Raising Awareness of the Impact of Stunting on Toddler Development Through Parental Education. Amalee: Indonesian Journal of Community Research and Engagement, 5(2), 751–764. https://doi.org/10.37680/amalee.v5i2.5850
